Description
Valle del Belice PDO extra virgin olive oil is obtained from the Nocellara del Belice olive variety, which must make up at least 70% of the groves. The Giarraffa, Ogliarola Messinese, Cerasuola, Buscionetto, Santagatese, Biancolilla varieties and other minor varieties may make up the remaining 30%.
Production Area
The production and processing area of Valle del Belice PDO extra virgin olive oil is within the territory of six municipalities in the Province of Trapani, in the Sicily region.
Production Method
The harvest takes place between October and December of each year. The olives must be harvested directly from the trees, either by “raking” them off by hand or with the use of machinery, in order to avoid them falling to the ground. The olives must be placed in rigid containers and stored in a cool, ventilated environment until they are milled. After having been defoliated and washed, the olives must be milled within two days of harvesting. During processing, the olive paste must never reach a temperature of over 30 °C; the continuous double centrifugation (“ripasso” method) of the olive paste is not permitted.
Appearance and Flavour
Valle del Belice PDO extra virgin olive oil is green to yellow with greenish reflections. It has a fruity smell of bitter ripe olives, with a mild to strong fruity flavour that reveals mild to strong bitter hints and varying degrees of piquancy.
History
The origins of olive cultivation in the production area of Valle del Belice PDO extra virgin olive oil date back to the Magna Graecia period, in particular to the 7th century BC, when the Megarians founded the ancient city of Selinunte. After colonising the hinterland, the inhabitants of Selinunte diffused the cultivation of olives, and the city became one of the most important trading centres in the Mediterranean.
Gastronomy
Extra virgin olive oil is highly perishable and must be stored correctly in order to maintain its organoleptic properties. It should therefore be kept in a cool, dark place at a temperature between 14 and 18 °C, away from heat sources and other foods that emit strong odours. It should be consumed within 4-6 months of pressing to fully appreciate its flavour. Valle del Belice PDO extra virgin olive oil is particularly suitable for flavouring and dressing typical Mediterranean dishes, such as marinated fish entrees, vegetable pasta dishes and roasted meats. It is also the perfect raw condiment for boiled, steamed or grilled vegetables.
Marketing
The product is marketed as Valle del Belice PDO extra virgin olive oil. It is sold in suitable recipients or bottles of no more than 5 litres. The label must bear the indication Valle del Belice followed by the wording Protected Designation of Origin (PDO), the European symbol and the production year. The specific guarantee mark, which consists of a unique alphanumeric code that ensures the traceability of the product, must be on the packaging.
Distinctive Features
Valle del Belice PDO extra virgin olive oil is characterised by a maximum acidity of 0.5 g per 100 g of oil, a panel test result higher than or equal to 7, and a polyphenol level higher than or equal to 100 ppm.
